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Bull, M.K., Zerdin, K., Howe, E., Goicoechea, D., Paramanandhan, P., Stockman, R., et al. (2004) The Effect of High Pressure Processing on the Microbial, Physical and Chemical Properties of Valencia and Navel Orange Juice. Innovative Food Science and Emerging Technologies, 5, 135-149.
https://doi.org/10.1016/j.ifset.2003.11.005

has been cited by the following article:

• TITLE: Optimization Scale Pasteurization of Baobab Juice Using Response Surface Methodology (RSM)

  AUTHORS: Ndiaye Ndeye Adiara, Bassama Joseph, Dieng Modou, N. C. Toure/kane, Montet Didier

  KEYWORDS: Baobab Juice, Scale of Pasteurization, Doehlert Experimental Plan, Response Surface Method

  JOURNAL NAME: Food and Nutrition Sciences, Vol.11 No.2, February 27, 2020

  ABSTRACT: The Adansonia digitate L. known as Baobab is the only species present in West Africa and grows wild. All parts of the plant are used by humans. In Senegal, baobab pulp is widely consumed; it is used as raw material in small and medium enterprises (SMEs) for making juices, concentrates, jams, powder. Drinks or juices from baobab are highly appreciated by consumers; however rapid fermentation can happen even after pasteurization that can shorten their shelf-life. A Doehlert experimental design was used to find a good scale of heat treatment ensuring a proper conservation of baobab juice. Results of the experimental design showed that a heat treatment of 80°C for 10 min gives a baobab juice with good sanitary quality that meets the international standards.